Adai

Adai is a traditional recipe from South Indian Cuisine. Preparation is similar to Dosa but tastes very delicious. Varieties of dals (lentils) and raw rice are used to make Adai. Soak Dals , Rice separately for 3-4 hours and then grind to coarse batter along with red chillies . Allow batter to sit for 2-3 hours and then prepare Adai Dosa . Shallots (sambar Onions) , green chillies ,curry leaves ,coriander leaves and veggies of your choice can also be used added while making Dosa . Overnight (8-10 Hrs) fermentation is not needed for making Adai.

Variations in Recipe : This is a traditional recipe and every home has their own proportions on lentils and rice. Also addition of spices, herbs and vegetables varies from house to house. But the basic recipe calls for addition of Shallots/ Pearl Onions/Sambar Onions , curry leaves and coriander leaves. As Adai is mainly served with Aviyal , no extra addition of vegetables are needed for making Dosa. But if you are serving with Coconut Chutney and want to make it more nutritious, carrot , cabbage and leafy vegetables can be added in Dosa. Adai is served with Aviyal , Ghee – Jaggery or Coconut Chutney and Sambar .

Nutrition in Adai

In most of my recipes , I often write about complete and incomplete protein. None of the plant based protein is complete , hence to make it a complete protein proper food combination must be followed. Cereals and Pulses together makes a complete protein. As Adai is a combination of cereals and pulses , it makes for a complete protein rich breakfast. If you are on a diet plan and don’t know on how to add protein in your every meal . Then start eating the traditional wholesome meals without any kind of twists , you’ll get all nutrients that your body demands for. Keeping simple invokes to eat healthy and stay fit.